The best tacos ever are these ones! You can use venison or beef. Without you even realizing it, the mushroom method reduces the amount of beef in the recipe, making it considerably healthier and tastier.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 tacos |
Ingredients
- 4 tablespoons olive oil
- 1 ½ cups chopped onion
- 3 cloves garlic, minced
- 1 pound ground venison
- 1 (8 ounce) package mushrooms, finely chopped or pulsed in a food processor
- 1 package taco seasoning, or to taste
- 1 cup shredded cabbage
- 2 tablespoons lime juice, or to taste
- 2 tablespoons chopped cilantro
- salt and ground black pepper to taste
- 8 corn tortillas
- 1 (8 ounce) jar salsa, or as desired
- ¼ cup crumbled blue cheese, or to taste
Instructions
- Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
- Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
- Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.
- You can use beef in place of venison. Feel free to use mozzarella cheese in place of blue cheese, if you prefer. You can substitute chard for cabbage, as well. If you do, add the chopped stems to the saute pan with the onions.
- You might want to add a touch of BBQ sauce to the sauteed meat.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 596 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written using venison and these turned out pretty good. I found blue cheese to be an odd cheese to use in tacos but then again, I am not a fan of blue cheese. I did use it for my husbands tacos and he had no complaints. I used cheddar for mine. Overall good recipe and a great way to utilize the venison in the freezer.